Prep 30 mins
Cook 25 mins
Our favorite Chinese restaurant closed, and we haven't been able to find good General Tso's since! So, I've been tweaking a recipe my husband found many moons ago. It's good! Feel free to tweak the spicy/sweet/salty until it's just as you like it.
- 3 tablespoons cornstarch
- 2 large eggs
- 1 lb boneless skinless chicken thighs, cut into thirds
- 1 teaspoon cornstarch
- 2 tablespoons rice wine (sake)
- 1 1⁄2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons Chinese chili sauce (sriracha)
- 2 slices fresh ginger, quarter-sized, diced
- 5 red dried chili pods (Arbol Chili Pods)
- 1⁄2 teaspoon sesame oil
- 1 garlic clove, diced (or, 8 spritzes of garlic juice)
- 1⁄2 tablespoon pineapple juice
- peanut oil (for deep frying, see recipe)
- 4 cups steamed broccoli
- 2 cups white rice, cooked
- In a large bowl, use a whisk to thoroughly blend the first portion of cornstarch and the eggs.
- Add the chicken and toss to coat.
- In a small canning jar, prepare the sauce mixture by combining the second portion of cornstarch with the wine, vinegar, soy sauce, sugar, chili sauce, ginger, dried chilies, sesame oil, garlic, and pineapple juice.
- Shake to mix thoroughly.
- First-Stage Frying: Heat 1-2 inches (24 fl oz should give you sufficient depth) of peanut oil in a wok on medium high heat (350-400 degrees F).
- Fry the chicken in small batches, 4 to 5 minutes, just long enough to cook the chicken through.
- Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
- After all the chicken is cooked, dump the peanut oil into a heat-proof bowl (metal, Pyrex, etc). (You need a little oil for the next step; and, the rest of the oil can be used again, next time you make General Tso's.).
- Second-Stage Frying: Put a tablespoon of the peanut oil back in the wok.
- Return the chicken to the wok and stir-fry until the pieces are crispy brown.
- The Generals Favorite Sauce: Shake up the sauce mixture one last time, and add it to the wok, tossing the chicken and sauce over the heat until the sauce thickens (1-2 minutes).
- Serve immediately.